These hearty and Healthy Breakfast Cookies are the ultimate grab-and-go busy-morning meal or satisfying snack because they are packed with protein, fiber, healthy fats, and potassium and provide plenty of fuel to keep you full throughout the day.
Easy to make in one bowl, these banana oat cookies are a simple mixture of wholesome, nutrient-dense ingredients that bake into a delicious on-the-go breakfast in under 20 minutes.
Oatmeal Breakfast Cookies Recipe
Oatmeal Breakfast Cookies are the best way to bake a nutritious morning meal because they are so quick and easy to prepare using only wholesome ingredients. They are whole grain, gluten-free, dairy-free, and vegan; made without refined sugar, oil, eggs, or butter.
No flour needed, I’ve created the perfect cookie recipe of complex-carbs that’s simply a combination of superfoods: peanut butter, oats, banana and flavored with cinnamon and vanilla plus chocolate chips if you choose!
The secret to baking the best banana breakfast cookies is making sure your bananas are overripe because it brings moisture and natural sweetness to these perfect little powerhouses without the need for added sugar.
Breakfast Cookie Ingredients
- Quick oats: This recipe uses quick oats which allows for them to be soft and chewy. Because there is not a lot of added moisture in the cookies, old fashioned oats are not recommended.
- Ground cinnamon
- Salt
- Creamy peanut butter: Use unsweetened, natural peanut butter for cookies without a lot of sugar. You can substitute the peanut butter with almond butter or cashew butter. To keep it nut-free, try sunflower seed butter or even smooth tahini can be used.
- Vanilla extract
- Bananas: Use ripe bananas that have some brown or black spots. These bananas are sweeter and will add flavor to the cookies.
- Chocolate chips: Dark chocolate chips can be used. You can also replace the chocolate chips with chopped nuts for an even healthier option.
See the recipe card for full information on ingredients and quantities.
How to Make Healthy Breakfast Cookies
Healthy Breakfast Cookies are so quick and easy to make–it’s as simple as mixing together wholesome ingredients in one bowl and baking them into the best morning meal. These nourishing banana oat breakfast cookies are the perfect way to start your day, because cookies taste even better for breakfast!
- Combine all ingredients in a large bowl and mix until combined.
- Drop 2 tablespoon scoops onto the baking sheet.
Pro-Tip: I recommend baking your cookies on a parchment-lined baking sheet to avoid the cookies sticking. For larger cookies, drop ¼ cup scoops onto the baking sheet. You may need to cook a couple of additional minutes until they begin to brown. - Flatten into the shape of a cookie.
Pro-Tip: The cookies will not spread, so they will come out of the oven in the same shape that they go in. You can use a cookie cutter to help form perfect circles. - Bake at 350°F (177°C) for 14-17 minutes, or until the edges begin to brown.
- Remove from the oven, cool and serve. Enjoy!
tips & Variations
- Let your cookies cool completely before storing.
- Mix-Ins: Feel free to add your favorite mix-ins for extra texture and taste. Some ideas include dried cranberries, raisins, pumpkin seeds, chia seeds, unsweetened shredded coconut, and chopped nuts.
- Something Sweeter: The bananas add natural sweetness to these cookies. However, if you want them sweeter, add 2-4 tablespoons of maple syrup, honey (note that honey is not vegan-friendly), or agave nectar.
Proper Storage
- To Store: Store your cookies in an airtight container. They will keep in the refrigerator for up to one week.
- To Freeze: Flash-freeze your cookies on a parchment-lined tray so that the cookies do not stick together. Once they are frozen, place them in a freezer bag or container and return to the freezer for up to 3 months. Remove from the freezer about 30 minutes before you wish to eat them.
More like this Healthy Breakfast Cookies Recipe!
- Mini Banana Bread Muffins
- Peanut Butter & Jelly Energy Balls
- Reese’s Peanut Butter Banana Bread
- No Bake Peanut Butter Oatmeal Bars
- Cinnamon Apple Baked Oatmeal Cups
Healthy Oatmeal Breakfast Cookie
Ingredients
- 2 cup (180 grams) quick oats
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup (125 grams) creamy peanut butter
- ½ tsp vanilla extract
- 2 large ripe bananas mashed (about 1 ½ cups)
- ¼ cup (45 grams) chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine all ingredients, stirring until well mixed.
- Drop 2 tablespoon scoops onto the baking sheet. Flatten slightly, forming the shape of a cookie.
- Bake for 14-17 minutes, or until the edges begin to brown. Remove from the oven and cool.
Jenn’s Notes
- To Store: Store your cookies in airtight container. They will keep in the refrigerator for up to one week.
- To Freeze: Flash-freeze your cookies and place the frozen cookies in a freezer bag or container back in the freezer for up to 3 months. See FAQ.
- Use very ripe bananas for the most natural sweetness. The riper, more brown-spotty, the sweeter/better your cookies will taste.
- I recommend baking your cookies on a parchment-lined baking sheet to avoid the cookies sticking.
- For larger cookies, drop ¼ cup scoops onto the baking sheet. You may need to cook a couple of additional minutes until they begin to brown.
- The cookies will not spread, so they will come out of the oven in the same shape that they go in. You can use a cookie cutter to help form perfect circles.
- Let your cookies cool completely before storing.
Made these with almond butter added coconut and walnuts they were a huge hit!
I just made this recipe for the first time. I substituted PB2 powder for the peanut butter and added 1/4 cup chopped almonds. 10/10 recommend. Thanks for the recipe, so yummy!
I’m fairly new to powder PB, would you mix 1/2c of the powder with 1/2 c water?
I love these cookies and have made them several times but I have a question about the calories. You have listed they are 72kcal. What is the conversion in calories for these?
It is interchangeable with calories. We use an app to calculate, but I would always recommend double checking.
Absolutely fantastic. I have made these numerous times using this and only this recipe. So good for breakfast!!
Great cookies! Will definitely make again! I made with almond butter! Thanks PPG!
Hi Leisa! So glad you enjoyed them!
I added one flax egg and vegan chocolate chunks. They are a treat and so chewy.
Love these additions! Will have to try that!
Very easy to make and delicious to eat! My husband can’t let them cool, he is the first to have a cookie. Second time I made them, I add 1/4 cup slivered almonds, pumpkin seeds and dried cranberries! I cooked them for 20 minutes!
Oh yay!! So glad they were a hit!
Can replace peanut butter with almond butter?
I have not tried that variation to advise. Sorry!
Yes! I made these with almond butter I used Barney butter brand . I added coconut and walnuts and they were a hit!
this is a delicious recipe. very easy to make.
So glad you enjoyed it!
Excellent I will make these again. Don’t expect a normal cookie. They are a healthy option which is exactly what I want. May add nuts next time.